Although the traditional white clam chowder has origins in New England, the hearty soup is enjoyed throughout the entire United States — especially in San Francisco where it's commonly served in sourdough bread bowls. Since I grew up eating the hearty and creamy soup, I find it incredibly tasty and absolutely comforting. A combination of bacon, potatoes, clams, and milk, it's the perfect one-pot meal for a cold and stormy evening. A cream-based soup isn't the healthiest of dishes, but with a side of mixed greens, it makes for an informal celebratory meal. For my favorite recipe, keep reading.
Adapted from The New Basics by Sheila Lukins and Julee Russo
Ingredients
1 small sugar cube
Several dashes of orange or Angostura bitters
Chilled dry champagne
3/4 ounce Armagnac or Cognac, optional
Twist of lemon or orange zest, for garnish
Directions
Makes 1 drink.
The final meal of the year deserves a spectacular finish. However, if you are having people over for dinner like I am, you won't want to waste away in the kitchen preparing an elaborate dessert at the last minute.
I recommend serving something special that must be made in advance — something like this triple chocolate cheesecake. It's rich, it's decadent, and it can be made up to two days ahead! Interested in the uncomplicated recipe? Keep reading.
From Donatella Cooks by Donatella Arpaia
Ingredients
8 ounces young soft pecorino cheese (it should be less than 3 years of age), diced into cubes
3 tablespoons hazelnuts, chopped and toasted
1 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves, chopped
Honey, for drizzling
Toasted bread, crostini, or crackers for serving
Directions
Serves 8.
Wondering what bubbly to enjoy on Friday when you ring in 2011? Then watch our video that has several delicious suggestions! We asked Jeff Porter, the wine director at Nancy Silverton and Mario Batali's restaurant, Osteria Mozza in Los Angeles, to share his picks for spectacular sparklers. To find out what they are, check out the video.
Today the U.S. Department of Agriculture announced a new nutrition labeling system for meat products. Starting on Jan. 1, 2012, 40 of the most common cuts of pork, poultry, beef, and lamb will list the typical nutrition facts. Calories, calories from fat, total fat, saturated fat, sodium, protein, cholesterol, and vitamins will be found on each cut of meat; if they are not readily listed, they will be available for consumers when purchasing. With the government's focus on fighting obesity, this law comes as no surprise. It's another way of informing carnivores about the meat they eat.
What do you think of the news? Do you read nutrition labels?
Hard as it is to believe, until recently I didn't own a standing mixer! While everyone else was talking about the color of their KitchenAid, I was at work with a good ol' hand mixer. Now I have the Breville 12-Speed stand mixer, which I positively love for its hands-off efficiency. But there are times when I reach for the hand mixer, simply because I can't be bothered to lug out its much heavier counterpart. Which do you prefer?
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